Blini Stacks with Smoked Salmon and Chive Cream
- 150 grams Buckwheat flour
- 150 grams Pastry flour
- 1 pinch salt
- ½ cube Yeast (20 g)
- 300 milliliters lukewarm milk
- 2 Tbsps melted butter
- 2 eggs
- clarified butter (for frying)
- 200 grams Quark
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
- 2 Tbsps scallions
- 400 grams Smoked salmon (thinly sliced)
- Chives (for garnish)
Separate eggs. Mix flour and buckwheat flour. Dissolve yeast in milk and stir with melted butter and salt into flour. Cover and let rise in a warm place.
Mix egg whites until stiff and fold into batter just before cooking.
Heat butter in a pan and place about 1 tablespoon batter in pan and press flat and fry on both sides until golden brown. Keep warm. Repeat steps to make 12 finished blini.
Mix quark, cream and lemon juice and season with salt and pepper and stir in chives.
Spread 8 blinis with chive cream mixture and salmon. Stack blinis by twos and top each stack with remaining blini. Arrange on plates and garnish to taste with chive cream mixture and serve immediately.